'Sack', an earlier name for what has now become Sherry, was immensely popular in England and there have been several attempts to produce an imitation of it at home. This version uses fermented honey water with fennel roots.

English sack.
To every gallon of water, put four sprigs of rue and a handful of fennel roots; boil these for half an hour-then strain it; and to every quart of liquor, put three quarters of a pound of honey: boil it two hours; skim it well; when boiled pour it off, and turn it into a clean cask; then bottle it off, and turn it into a clean cask. Keep it one year in the cask; then bottle it off, and it will be excellent.